Pebre is a spicy herb sauce commonly served in Chile as a condiment with grilled meats, poultry or seafood.
Pebre
Course: Sauces, CondimentsCuisine: Chile1.5
cupsPebre is a spicy herb sauce commonly served in Chile as a condiment with grilled meats, poultry or seafood.
Ingredients
Cilantro, chopped — 2 bunches
Scallions, chopped — 3 or 4
Garlic, crushed — 2 or 3 cloves
Hot chile peppers, chopped — 2 or 3
Red wine or sherry vinegar — 1/4 cup
Salt and pepper — to taste
Tomatoes, seeded and finely chopped — 1/2 cup
Olive oil — 3/4 cup
Directions
- Add all the ingredients except for the tomatoes and olive oil to a blender or food processor and pulse until smooth but still a little chunky.
- Remove to a bowl and stir in the tomatoes and olive oil.
- Adjust seasoning and let stand at least 1/2 hour to allow the flavors to mingle. Serve at room temperature.
Pebre Notes and Variations
- Substitute a bunch of parsley for one of the bunches of cilantro.
- Use 1/2 chopped onion instead of the scallions.
- Ají peppers are used in Chile, but other types, like serrano or jalapeño, will work.
- Eliminate the chopped tomatoes.
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